Curried Chicken Salad

Private chef and cookbook author Catherine Walthers shares her advice for a flavorful and textured chicken salad. Roasting the chicken is the key. No boiled, overcooked or rubbery poultry used here. Moist, juicy chicken breasts take 40-45 minutes in the oven. That's as difficult as it gets. Assembling the salad is easy. Apples, grapes and pecans add varying degrees of crunch and a curry-mango dressing brings it all together.

<p>
Private chef and cookbook author <a href="/videos/profiles/about-catherine-walthers">Catherine Walthers</a> shares her advice for a flavorful and textured chicken salad. Roasting the chicken is the key.&nbsp; No boiled, overcooked or rubbery poultry used here. Moist, juicy chicken breasts take 40-45 minutes in the oven. That&#39;s as difficult as it gets. Assembling the salad is easy. Apples, grapes and pecans add varying degrees of crunch and a curry-mango dressing brings it all together.</p>

Tags:

Private chef and cookbook author Catherine Walthers shares her advice for a flavorful and textured chicken salad. Roasting the chicken is the key. No boiled, overcooked or rubbery poultry used here. Moist, juicy chicken breasts take 40-45 minutes in the oven. That's as difficult as it gets. Assembling the salad is easy. Apples, grapes and pecans add varying degrees of crunch and a curry-mango dressing brings it all together.

Catherine Walthers

An award-winning journalist and food writer, Catherine Walthers fell in love with the Boston restaurant scene at an early age, yet didn't discover the joys of cooking until after getting her journalism degree. In a one-door-closes-another-opens twist of fate, getting laid off from her job at the Boston Herald prompted Cathy to rethink her career path. She attended the Natural Gourmet Cooking School in New York, and upon graduation, entered the culinary world as a private chef. Her journalistic expertise also flourished with the release of her first cookbook, "Greens Glorious Greens", followed by "Raising the Salad Bar" and "Soups + Sides."

Private chef and cookbook author Catherine Walthers shares her advice for a flavorful and textured chicken salad. Roasting the chicken is the key. No boiled, overcooked or rubbery poultry used here. Moist, juicy chicken breasts take 40-45 minutes in the oven. That's as difficult as it gets. Assembling the salad is easy. Apples, grapes and pecans add varying degrees of crunch and a curry-mango dressing brings it all together.